Summer is finally upon us! So I thought this would be a great time to make Anmitsu, a Japanese Agar Agar dessert with fruit, ice cream, and shiratama dango (small mochi).
To make the agar agar squares I used the agar agar sticks... but after trying the stick I actually prefer to use this:
I find the box agar agar powder quite a bit easier to use. Just follow the direction on the package no matter which ever agar agar you decide to use.
For the shiratama dango (little mochi):
Mix 1/3 Cup of Shiratama powder (or which ever powder you choose) with
3 TBS of water and 1 tsp of sugar. Mix the three ingredients with a spoon first but once it becomes crumbly like in the picture, then use your hands to start kneading it into a ball. Hint: if the ball is not coming together, then wet your hands with some water.
Pinch off little pieces of the dough and roll into balls that's about one inch big. Once you have the dough all formed into balls then use your finger to make an indention right in the middle.
Cook the shiratama dango in boiling water for about 2 minutes or until they start to float. Drain your shiratama dango into a bowl of ice water. The shiratama dango will harden if you don't use it after about half an hour, so heat it up again in the boiling water if you eat it after that time.
For fun, I added some purple color paste into some of the shiratama dango dough and I thought it looked really pretty.
Anmitsu can also be topped with Kuromitsu syrup (a dark syrup):
1/3 Cup Dark Brown Sugar
1/3 Cup Sugar
1/4 Cup of water
Boil the three ingredients together, let cool and pour over the top of your Anmitsu dessert.
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